Kolkata-Style Kathi Roll
As evening sets in, the bustling street corners of Kolkata come alive with the irresistible aroma of egg-coated parathas, spicy chicken, and freshly sliced onions. That familiar aroma has brought countless conversations to life and made many a passerby stop for just one more bite of a delicious roll.
Wrapped in a crisp, flaky paratha, the combination of egg, succulent chicken, green chillies, crunchy onions, and tangy kasundi creates the unmistakable flavour of a Kolkata-style Kathi Roll. More than just a popular street food, the Kathi Roll is a delicious expression of Kolkata’s unique culinary identity.
Ingredients
2 cups all-purpose flour (maida)
1 tsp salt
½ tsp sugar
2 tbsp Shalimar's Sunflower Oil
Water, as required
4 eggs
300 g chicken
1 cup chopped onion
2 green chillies, finely chopped
1 tbsp ginger-garlic paste
1 tsp Shalimar's Chef Spices Red Chilli Powder
½ tsp Shalimar's Chef Spices Black Pepper Powder
½ tsp Shalimar's Chef Spices Garam Masala Powder
1 tbsp lemon juice
Salt, to taste
4 tbsp oil
4 tbsp kasundi (Bengali mustard sauce)
2 tbsp tomato ketchup
Method
Combine the flour, salt, sugar, and 1 tbsp oil. Gradually add water and knead into a soft dough. Cover and rest for 20 minutes.
Marinate the chicken with ginger-garlic paste, red chilli powder, black pepper powder, garam masala powder, lemon juice, and salt. Set aside for 30 minutes.
Heat oil in a pan and cook the marinated chicken until thoroughly done. Once cooked, slice the chicken into thin strips and set aside.
Divide the dough into equal portions and roll each portion into a thin paratha.
Lightly grease a tawa with a little oil and cook the paratha until lightly toasted.
Beat one egg and pour it onto the tawa. Place the paratha over the egg and cook until the egg is set. Flip the paratha and cook both sides until done.
Spread kasundi and tomato ketchup over the egg-coated paratha.
Add the cooked chicken, chopped onions, and green chillies. Roll the paratha tightly.
Wrap the roll in paper and serve hot.
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